First brisket— wrapped in butcher paper at 170, just pulled off the smoker at 203. Now tightly wrapped in foil and towels in a cooler. Can't wait to see how it tastes!
First brisket— wrapped in butcher paper at 170, just pulled off the smoker at 203. Now tightly wrapped in foil and towels in a cooler. Can't wait to see how it tastes!
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